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Located in the heart of Bangkok, Harrison Butcher will draw you in with its display of dry-aged beef decorated along the store-front. From the dine-in menu comes a selection of chargrilled steaks for a taste of Harrison’s dry-aging techniques. The Harrison Beef Signature is the best way to enjoy di ...More

Located in the heart of Bangkok, Harrison Butcher will draw you in with its display of dry-aged beef decorated along the store-front. From the dine-in menu comes a selection of chargrilled steaks for a taste of Harrison’s dry-aging techniques. The Harrison Beef Signature is the best way to enjoy different cuts of steak, dry-aged from 28 to 35 days for a deep, umami flavour. Take your pick of ribeye, sirloin, or tenderloin cubes, lightly sprinkled with salt and served with whole roasted garlic on the side. If you’re just ordering for one, the Carnivore Diet is a generous slab of dry-aged ribeye steak seared on high heat for that buttery crust, with just the right amount of marbling to keep the meat juicy.

Fancy your beef with a more distinctly Thai flavour? Try the Crying Tiger, where strips of grilled steak are suffused with a spicy mala flavour that will leave your tongue tingling. Another must-have is the Original Beef Stew, a more robust dish that uses beef off-cuts. Harrison Butcher also serves up non-beef dishes, such as Almond Spinach Soup, Salmon Steak with Red Wine Sauce, and Roasted Chicken Breast Steak. Be sure to take home your favorite cuts of dry-aged beef to recreate the same dining experience in your own home kitchen. (Feb 2019)